This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

Ingredients

• 3/4 cup plus one tablespoon cornstarch

• 2 egg whites

• 2 teaspoons salt

• 1 tablespoon dry sherry (or more if needed)

• 1 pound prawns or large shrimp, peeled and deveined

• 1 ½ cups vegetable oil

• 1 teaspoon sesame oil

• 1 medium onion, peeled and sliced

• 1 tablespoon tomato paste

• Pinch of white pepper

• 1 teaspoon sugar

• 2 green onions, finely chopped

• 1 teaspoon grated ginger

• 4 jalapeños (red preferred), seeds and stems removed, minced

• 1 tablespoon chicken stock

Instructions

In a bowl, combine the 3/4 cup cornstarch, egg whites, 1 teaspoon salt, and the dry sherry and mix well to make a batter. Add the prawns to the batter and coat well.

Heat the vegetable oil in a wok until hot. Add the coated prawns and stir fry for 2 minutes. Do not overcook. Remove the prawns and drain them on paper towels.

Remove all but about 1 tablespoon of oil from the wok. Add the sesame oil. Reheat the wok and stir-fry the onion slices for 1 minute. Add the tomato paste, white pepper, remaining salt, and sugar. Add the reserved prawns, green onions, ginger, and jalapeños and stir fry for 1 minute.

In a small bowl, combine the 1 tablespoon of cornstarch with the chicken stock and add to the wok to thicken the sauce. Serve immediately.